Cheesy Chile Rellenos Casserole

Cheesy Chile Rellenos Casserole
   
Prep Time: 20 Min
Total Time: 1 Hr 5 Min
Makes: 6 servings

1    tablespoon margarine or butter
1    cup chopped onions
2    (4.5-oz.) cans Chopped Green Chiles, drained
6    oz. (1 1/2 cups) shredded Cheddar cheese
    6 oz. (1 1/2 cups) shredded Monterey Jack cheese
3    eggs
3/4    cup sour cream
1/4    to 1/2 teaspoon crushed red pepper flakes
1    cup chopped seeded tomato (optional)

1.    Heat oven to 350°F. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
2.    In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
3.    Bake at 350°F. for 35 to 45 minutes or until knife inserted in center comes out clean.

From the files of Mie Oliphant


NUTRITION INFORMATION:
1/6 of Recipe: Calories 370 (Calories from Fat 260); Total Fat 29g (Saturated Fat 17g); Cholesterol 175mg; Sodium 560mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 4g); Protein 19g

Exchanges: 1 Vegetable; 2 1/2 High-Fat Meat; 2 Fat